Description
Meyer Lemon Bars are a delightful dessert with a buttery shortbread base and a tangy lemon filling.
Ingredients
Scale
- ¼ cup / 30 g powdered sugar
- ½ cup / 113 g unsalted butter, at room temperature
- 1 cup / 125 g all-purpose flour
- pinch kosher salt
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 cup / 200 g granulated sugar
- ⅓ cup / 80 g freshly squeezed Meyer lemon juice
- 2 teaspoons finely grated lemon zest
- ½ teaspoon vanilla bean paste or extract
- ¼ teaspoon baking powder
- 2 tablespoons / 15 g all-purpose flour
- powdered sugar, sifted, for topping
Instructions
- Preheat oven to 350 degrees F.
- Lightly butter an 8-by-8-inch baking pan, then line with parchment paper.
- Cream together butter and powdered sugar until fluffy.
- Add flour and salt, mix until incorporated.
- Press mixture evenly into the bottom of the prepared baking pan.
- Bake for 20 minutes until top is matte and edges are starting to brown.
- In a clean mixing bowl, combine eggs, egg yolk, and sugar, beat until lightened in color.
- Mix in lemon juice, lemon zest, and vanilla.
- Sift flour and baking powder over the mixture and mix until just incorporated.
- Pour lemon mixture over hot shortbread.
- Return to oven and bake for an additional 18 to 20 minutes until top is crackly and set.
- Cool completely on a wire rack.
- Refrigerate for at least 2 hours or overnight for easier slicing.
- Lift bars out using parchment paper and cut into squares or triangles.
- Dust with powdered sugar just prior to serving.
Notes
- Store in an airtight container in the refrigerator.
- Best enjoyed chilled.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Meyer Lemon Bars, dessert, lemon dessert, baking